MOLE VERDE PORK RECIPES

Steps:

• For mole verde, in a blender or food processor combine undrained tomatillos, diced green chiles, onion, serrano chile pepper, honey, garlic, coriander, and 1/2 teaspoon salt. Cover and blend or process until smooth.
• Divide pork ribs into 2 portions; season with salt and pepper. Place ribs in a 3 1/2- to 4-quart slow cooker. Pour mole verde over ribs.
• Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2 1/2 hours.
• Preheat broiler. Remove ribs from the slow cooker. Place ribs meaty sides up on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat for 4 to 5 minutes or until ribs are lightly browned. Keep warm.
• Skim fat from mole. Transfer mole to a medium saucepan. Bring to boiling. Reduce heat and simmer for 18 to 20 minutes or until mole is slightly thickened. Stir in cilantro and lime juice. Serve mole with ribs.

Steps:

• Preheat oven to 425 degrees F. Grease a baking sheet. Place tomatillos, onion, jalapeno and garlic on baking sheet and roast 25 minutes. Remove from oven and set aside.
• Place a enameled cast iron skillet over medium heat. Add the cumin and pumpkin seeds to the skillet and toast, shaking the pan periodically, for 5 minutes. Pour toasted seeds over roasted vegetables and stir to combine. Stir in ½ cup chopped cilantro and oregano.
• Return pan to heat and add coconut oil. When shimmering, add the pork chunks, keeping space between each piece to ensure a good sear (crowding will cause pork to steam). Sear pork chunks on both sides, transfer to a plate. Continue with remaining pork in batches.
• Return seared pork to pan and top with vegetable mixture. Cook over medium-low heat until pork is cooked through (145 degrees F). Season with high quality sea salt and freshly ground black pepper
• Serve with remaining cilantro.